These banana almond pancakes are so soft and fluffy, made with mashed bananas and hints of almond extract, vanilla, cinnamon and nutmeg. Topped with pure maple syrup, sliced bananas and crunchy almonds, these pancakes make a wonderful breakfast that’s quick and easy to make, and tastes like your favorite banana bread.
Looking for more recipes like this? Don’t miss this bourbon banana pudding cake, oatmeal with caramelized bananas and hazelnuts, and banana cream pie.
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Why You’ll Love This Recipe
Tastes Like Banana Bread. There’s such a sense of hominess associated with classic banana bread that’s warm from the oven, and these banana bread pancakes evoke all the same feelings of comfort.
Quick and Easy. You won’t need a mixer or any special equipment to make these homemade banana pancakes. The batter comes together quickly with just a bowl and whisk.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Bananas. Mashed bananas add banana flavor, of course, but also moisture and natural sweetness. Make sure you’re using over-ripe bananas with plenty of black spots on the peel so they’re sweet and easy to mash.
- Spices. A blend of vanilla and almond extracts, as well as ground cinnamon and nutmeg adds warm, cozy flavors.
- Almonds. I like to serve the pancakes with sliced almonds on top for a bit of crunch, but some finely ground almonds (or almond flour) in the pancake batter adds more nutty flavor.
Instructions
- In a bowl, mash the bananas as smoothly as you can, then whisk in the milk, egg, melted butter, vanilla and almond extracts, brown sugar, cinnamon and nutmeg It’s okay if there are small lumps of banana all throughout.
- Add the flour, almond flour and baking soda to the wet ingredients, and whisk just until moistened.
- Let the batter rest for a couple of minutes while you preheat the griddle to between 310-315 degrees F.
- Use a 1/4 cup measuring cup to portion the batter onto the griddle, leaving enough room for the pancakes to spread. Cook the pancakes on one side until golden brown underneath, and you can easily flip them over, then cook on the other side until cooked through.
- Serve hot with soft butter, maple syrup, sliced bananas, chopped almonds and a sprinkling of cinnamon.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Pancakes are delicious made with whole wheat flour, which gives them a hearty, wholesome texture and flavor. I don’t recommend replacing all of the all-purpose flour, or the pancakes won’t hold together as well and will be more dense instead of fluffy, but you can replace up to 50% of the all-purpose flour with whole wheat flour.
Leftover pancakes are delicious for breakfast the next day! You can keep them in an airtight container and refrigerate them for three days, or wrap them in plastic and freeze the pancakes for 3-6 months. To reheat leftover pancakes, either warm them in the microwave for a soft pancake, or in the toaster for a crispy pancake.
You can either serve the pancakes hot off the griddle as fast as you can make them, or keep them warm in the oven while you cook all the batter. Preheat the oven to 200 degrees F, line a baking sheet with parchment paper, and place the cooked pancakes on the baking sheet in the oven while you cook the rest of the pancakes.
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High Altitude Banana Bread Pancakes (Banana Almond Pancakes)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Non-stick Griddle
Ingredients
- ¾ cup mashed, over-ripe bananas (about 2 medium/large bananas)
- 1 cup whole milk or buttermilk
- 1 large egg
- 2 tbsp unsalted butter, melted
- ½ tsp vanilla extract
- ½ tsp almond extract
- ¼ cup light or dark brown sugar, lightly packed
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 ½ cups all-purpose flour, fluffed, spooned and leveled
- ¼ cup almond flour, or very finely chopped almonds
- 1 tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup almonds, roughly chopped, for serving
- softened butter, pure maple syrup, and sliced bananas, for serving
Instructions
- In a bowl, mash the bananas as smoothly as you can, then whisk in the milk, egg, melted butter, vanilla and almond extracts, brown sugar, cinnamon and nutmeg It's okay if there are small lumps of banana all throughout.
- Add the flour, almond flour and baking soda to the wet ingredients, and whisk just until moistened.
- Let the batter rest for a couple of minutes while you preheat the griddle to between 310-315 degrees F.
- Use a 1/4 cup measuring cup to portion the batter onto the griddle, leaving enough room for the pancakes to spread. Cook the pancakes on one side until golden brown underneath, and you can easily flip them over, then cook on the other side until cooked through.
- Serve hot with soft butter, maple syrup, sliced bananas, chopped almonds and a sprinkling of cinnamon.
These banana pancakes are “THE MOST DELICIOUS” pancakes I have ever had! Thank God for Curly Girl Kitchen and her High Altitude recipe knowledge! 🙂
Once again, a no fail recipe! My husband asked for seconds. They are nice and fluffy, tasty, and easy to make.